CINNAMON ROLL CAKE

Cake:

3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:

2 c. powdered sugar
enough milk to make a runny glaze about 6 or 7 tablespoons
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Pumpkin sheet cake

INGREDIENTS:

1 cup (2 sticks) unsalted butter, melted
1 cup milk
1/2 cup pureed plain pumpkin (canned plain pumpkin)
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
8 oz cream cheese
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
5 1/2 cups powdered sugar


Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker's Joy.
In a large bowl, whisk together melted butter, milk, pumpkin and sugar. Whisk in eggs and vanilla extract. Then whisk in flour, baking soda, pumpkin pie spice and salt.
Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Frosting: in a large bowl cream butter and cream cheese until smooth. Beat in milk, vanilla extract and cinnamon on low speed until combined.
Then whisk in powered sugar - beating on high until frosting is smooth. Spread frosting on top of cake.
Refrigerate cake until ready to serve, and let cake rest on counter for 10 minutes before serving to let it warm up just a little.

Amish Pineapple Cream Cheese Squares

Preheat oven to 350.

Put all together in one bowl, in order given:
1-20 oz can crushed pineapple
2 eggs
2 c sugar
1 t vanilla
2 c flour
2 t baking powder
dash salt
Mix and put into greased sheet cake pan (jelly roll or GFS half sheet pan). Bake 20 minutes. DO NOT OVERBAKE!. When cooled, top with Cream Cheese Frosting.

Cream Cheese Frosting:
8 oz cream cheese
1 stick butter or margarine
1/2 tsp vanilla
dash salt
Cream together. Then add: 2c powdered sugar
Mix well. Spread onto cooled cake and garnish with chopped nuts.

Banana bread crumb cake

From cookies and cups:

.

serves 12

Ingredients

• 2 cups flour
• 3 tsp baking powder
• 1 tsp salt
• 3 ripe bananas
• ½ cup butter, room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup milk

Crumb Filling and topping

• 1 cup cold butter, cubed
• 2 cups light brown sugar
• 2 cups flour

*optional glaze

• 1 cup powdered sugar
• 1-2 Tbsp milk

Instructions

1. Preheat oven to 350°
2. Spray a 9x13 baking dish with cooking spray, set aside
3. In a medium bowl whisk together flour, baking powder and salt. set aside.
4. In a large bowl mash bananas until they become liquified.
5. Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well.
6. Stir in milk and flour until combined.

Crumb Filling/Topping

1. Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms.
2. Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture.
3. Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
4. Cool for 10 minutes.
5. *If desired mix powdered sugar and milk together and drizzle on top.
6. Can be served warm or at room temperature.

Can be served room temperature or warm.
Store airtight for up to 2 days.

Sour cream chocolate cake

For the cake:

1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract

For the chocolate glaze:

4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar

directions:

1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Lemon blueberry layer cake

Ingredients:

CAKE

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon vanilla extract
• 3 cups (375g) all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk
• zest + juice of 3 medium lemons
• 1 and 1/2 cups blueberries, fresh or non-thawed frozen 
  
• 1 Tablespoon all-purpose flour

CREAM CHEESE FROSTING

• 8 ounces (224g) full-fat cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon vanilla extract
• pinch salt

Directions:

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point.Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.

Helpful notes:

*This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.

*VERY careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 375g.

*Please use buttermilk in this recipe. See note in post about how to make your own at home. 

*1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice

*Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe. 

*Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

Cinnamon Roll Swirl Cake Recipe

Cake:

3 cup flour

1/4 tsp salt

1 cup sugar

4 tsp baking powder

1 1/2 cup milk

2 eggs

2 tsp vanilla

1/2 cup butter, melted

In a large bowl, mix all the ingredients together except butter. Once mixed, slowly pour in butter. Pour into greased 9 x 13 pan.

Topping:                 

1 cup butter, soft to the point of almost melted

1 cup brown sugar

2 Tbsp flour

2 Tbsp cinnamon

Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife.  Bake at 350 for 30-40 minutes.

Glaze:

2 cup powdered sugar

5 Tbsp milk

1 tsp vanilla

Stir ingredients together. While the cake is warm, drizzle the glaze over the cake.

Recipe from Incredible Recipes by Cheryl (a Pampered Chef recipe)

3 2 1 Cake

Mix an angel food cake mix and any other flavor of mix that you like in a bowl (chocolate, carrot, cherry, white, etc.) Just the dry mix, nothing else. Put the mix in a storage container.  When ready to cook do this: In a mug put 3 TBS of mix, 2 TBS of water and cook 1 minute in the microwave. (That’s the 3 2 1 in the title.) 

I am going to try it with drizzling a tablespoon of hot fudge topping or hot caramel topping over the mixture right before microwaving it, just like those commercial ones.  I have high hopes for this, because the problem with the other “cake in a mug” recipes that I’ve tried is that they either have no egg at all, which makes for a poor quality, or they have a whole egg, which is way too much for one serving of cake. By mixing the angel food cake mix with whichever other flavor of cake you’re looking to have for your snack, that should take care of that problem.  

Skinny cake

Makes 12 Servings

• 1 (18.25 oz) box moist-style cake mix
• 1 (12 oz) can soda (some web sites say to use diet soda, which makes sense, but I didn't do the math.  For diabetics it would be better, though.)

Directions

Preheat oven to 350° F. Spray a 9-inch by 13-inch baking pan with nonstick spray. In a large bowl, whisk cake mix with soda until smooth. Pour into the pan. Bake until a knife or toothpick inserted into the center comes out clean, 30 to 35 minutes. Slice and enjoy!

This cake is a lot denser than a cake made with the oil and eggs normally used.  You can use any cake with a complimentary soda flavor.  Chocolate cake is supposed to be good with cola or cherry cola, white or yellow cake is good with mountain dew or cream soda, etc.

The serving size is good, too.  Not like the sliver you're normally allowed.

Nutrition Information: 

171 calories

3.5g fat

301mg sodium

34g carbs

<0.5g fiber

19g sugars

1.5g protein

Banana Cake with cream cheese frosting

Dense cake, similar in texture to a carrot cake. The baking time may vary based on individual ovens, but an hour is pretty accurate.

1 1/2 cups ripe bananas, mashed

2 teaspoons lemon juice

3 cups flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup butter, softened

2 1/8 cups sugar

3 large eggs

2 teaspoons vanilla

1 1/2 cups buttermilk

Frosting

1/2 cup butter, softened

8 ounce cream cheese, softened

1 teaspoon vanilla

3 1/2 cups powdered sugar

Preheat oven to 275° (yes two-seventy five).  Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

Remove from oven and place directly into the fridge for 45 minutes. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake.

Too easy Banana Bread

1 box yellow cake mix

2 eggs
3-4 overripe bananas

Add all ingredients to a large bowl and mix well. Fill two small, greased loaf pans or one large loaf pan. Bake at 350° for 35-40 minutes (longer if using large loaf pan.)

Even though I have a banana bread recipe that I really like I found this one on the web and thought I'd post it for those times when there just wasn't time to make banana bread the real way, but you have over-ripe bananas and you want to use them up.  I haven't tried this but it looks pretty easy.  Plus you could probably do these in a muffin tin pan too.  (I'd bake them at the same temperature for about 20 minutes, test for doneness.)

Kentucky Butter Cake

3 c all purpose flour

1 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 c real butter

2 c sugar

4 eggs

1 c buttermilk

2 tsp vanilla extract

BUTTER SAUCE

1 c sugar

1/4 c water

1/2 c butter

1 tsp vanilla extract

Directions

1. Preheat oven to 350. Grease and flour bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside. Cream: 1 cup butter, 2 cups sugar, and then blend in eggs, mix in buttermilk, and vanilla, adding alternately milk and flour mixture into creamed mixture. Pour in bundt pan and bake for 1 hour.

2.  Butter Sauce: In medium sauce pan on medium heat mix sugar, water and butter, bring to low boil , stirring until sugar is dissolved, add vanilla, When cake is still very hot, leave in bundt pan, poke small holes in top and drizzle butter sauce over cake, Transfer to dish and dust with powder sugar, serve warm.  Oh so good, If you prefer your cake with more sauce , just make a double batch. (one cube of butter = ½ cup.) 

Decadent Chocolate Cake

Cake:

• 2 stick butter
• 6 Tbsp cocoa powder
• 1 c water
• 2 c sugar
• 1 tsp salt
• 1/2 tsp baking soda
• 2 1/2 c flour
• 1/2 c milk
• 2 eggs
• 1 tsp vanilla

Melt butter in 2 quart or larger saucepan; add cocoa and water and bring to a boil. Remove from heat and stir in sugar Add salt, soda and flour, and stir well. Blend in eggs, milk, and vanilla. Bake in a 9x13, greased cake pan in 400 degree oven for 15 to 20 minutes

Frosting:

• 1 stick butter
• 6 Tbsp powdered cocoa
• 6 Tbsp milk
• 1 Tbsp hot water
• 1 tsp vanilla
• 1 lb confectioners sugar, sifted

Melt butter in a medium saucepan; add cocoa and milk and bring to a boil. Remove from heat and add water, vanilla, and sifted confectioner sugar, and mix well. This frosting is not stiff. Frost cake while cake is hot and frosting is still warm. Let cool before cutting.

Coffee Cake in a Mug

I haven't tried this yet but it gets excellent reviews (unlike the chocolate cake in a mug, which gets mixed reviews) and I wanted to put it down here with all of the little additions and options that I've found.

• 1 mug (small if you want it to puff up over the top, large if you don't.) Add the following:
• 1 Tb. butter (soften in mug, try not to melt it)
• 2 Tb. sugar (stir into butter till it's fluffy)
• Egg (break one into a small bowl and beat it, use half an egg for each mug.  If you are only making one you can use the whole egg, or you could actually leave it out but it will be less cake-y.  You could also use 1/8 cup egg product.
• 2 Tb. sour cream (can sub. yogurt, greek yogurt, buttermilk, or even regular cream.)
• Few drops vanilla
• Pinch salt
• 1/4 cup flour
• 1/8 tsp. baking soda

Crumb topping:
In separate bowl, mix 1 Tb. softened butter, 2 Tb. flour, 1 Tb. brown sugar, 1 tsp. cinnamon.  Mix together with a fork or with your fingers till it's crumbly and add to the top of your mug full of batter.

Microwave for 1 minute, then microwave for 10 second intervals till it's done to your liking.  (Careful, it'll be very hot when it first comes out of the microwave.)

Some of the reviewers said they used pumpkin instead of the egg, but that got mixed reviews.  Some added raisins, some added cocoa to make it chocolaty.  I was thinking that if you use regular cream instead of sour cream you'd need to use about half a tsp. of baking POWDER instead of baking soda to make up for the loss of the acid.

Anyway, nice to have an individual sized dessert when you crave something.  :)

Blueberry Breakfast Cake

• ½ cup butter
• zest from 1 large lemon
• 1 scant cup sugar
• 1 egg
• 1 tsp. vanilla
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 cups fresh blueberries
• ½ cup buttermilk (or juice from 1 lemon and add milk to make half cup)

1. Preheat the oven to 350ºF. Cream butter with lemon zest and sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with a tablespoon of sugar. Bake for 35 - 45 minutes. Check with a toothpick for doneness. Let cool at least 10 minutes before serving.

Chocolate Cake, no eggs

If you're out of eggs and you are craving chocolate cake, try this recipe.

3 cups flour
2 cups sugar
1/3 cup cocoa
2 tsp. baking soda
1 tsp. salt
2 cups water
3/4 cups oil
2 tsp. vanilla
2 tsp. vinegar

Combine dry ingredients in a large mixing bowl.  Add all wet ingredients and mix well.  Batter will be thin.  Pour into greased and floured 9 x 13 pan, bake at 350 for 25-30 minutes or until atoothpick inserted near the center comes out clean.  Cool completely and frost.  (Use a rich frosting.)

Moist chocolate cake

1 3/4 cups flour
2 cups sugar
3/4 cups cocoa
2 tbs. pero powder (optional)
1 1/2 tsp baking soda and baking powder
1 tsp salt
2 eggs
1 cup milk or buttermilk
1/2 cup oil
1 or 2 tsp vanilla
1 cup boiling water

Preheat oven to 350.  Grease and flour pan of your choice (bundt or 9 x 13).  Mix all dry ingredients in large mixing bowl.  Add wet ingredients, beat on medium speed for 2 minutes.  Batter will be thin.  Pour into pan.  Bake 45-50 minutes for bundt pan, 35-40 minutes for 9 x 13 pan.  Test for doneness with toothpick inserted near center.  (Toothpick should come out clean.)  For bundt cake, cool on rack for 10 minutes, invert on plate and dust with powdered sugar.  For 9 x 13 pan, try chocolate cream cheese frosting.

Lemon or Lime Cornmeal Cake

Baking spray (cooking spray with flour)
2 1/2 cups flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp each baking soda and salt
2 sticks butter, softened
1 3/4 cups sugar
Juice and zest of 1 lemon
4 large eggs
1 cup buttermilk or plain yogurt

Heat oven to 325.  Coat bundt pan with baking spray.  In large bowl, beat butter, sugar, lemon zest and juice with mixer till light and fluffy.  Beat in eggs one at a time till blended.  Add cornmeal, baking powder, baking soda, and salt.  With mixer on low, alternately beat in flour and buttermilk (or yogurt) until batter is smooth.  Scrape into prepared pan and bake 55 to 65 minutes.  Cool cake on wire rack 5 minutes and invert pan onto plate.

Meanwhile, make glaze with 1 cup of sugar and juice of one lemon just till combined.  (Sugar will not be dissolved.)  Brush glaze over hot cake until absorbed (sugar crystals will still be evident) and let cake cool completely.  Cover cake and let it rest several hours or overnight before serving.  Cake can be stored at room temperature for up to 4 days.  Cut into thin slices to serve.

(Lime juice and zest can be substituted for lemon.)

Hot Fudge Swirl

I haven't tried this yet, but saw this recipe in a magazine and it looks intriguing.  After trying it once as is, I would probably substitute hot caramel sauce for the hot fudge and add some cinnamon, but that's just me.

Cooking spray (like Pam or the equivalent)
1 3/4 cup flour
2 heaping tsps. bread yeast (or two envelopes regular yeast)
2 tbs. sugar
1/2 tsp. salt
3/4 cup very warm water (120 to 130 degrees)
2 tbs. melted butter

Spray 9 1/2 inch deep dish pie plate with cooking spray.  Mix the rest of the ingredients together and top with dollops of hot fudge sauce (regular or dark chocolate.)  Do NOT substitute chocolate syrup.  (This is where I would try a hot caramel sauce, but not something thin, something meant to be used the same as hot fudge.)  Use approximately 1 cup sauce.  Using spoon, swirl fudge sauce into batter.

Bake by placing pie plate into a cold oven.  Set temperature to 350 degrees.  Bake 25 to 30 minutes, until lightly browned and firm in center.  Cool 10 minutes.  Mix 1 cup powdered sugar with 1 or 2 tbs. milk to make icing and drizzle over warm cake.  Serve.

Pumpkin Raisin Bars or Cake

2 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp.  baking soda
1 tsp cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. cloves
1 cup oil
4 eggs
2 cups pumpkin
1/2 cup chopped nuts (optioal
1/2 cup raisins

Frosting:
1/3 cup butter (softened)
3 oz. cream cheese (softened)
2 cups powdered sugar
1 tbs. milk
1 tsp. vanilla

Heat oven to 350.  Grease 15 x 10 x 1 pan.  Combine all ingredients except nuts and raisins.  Beat at low speed till moistened.  Beat 2 more minutes, then stir in nuts and raisins.  Pour into greased pan.  Bake for 25 to 30 minutes till toothpick inserted in center comes out clean.  Cool completely.   Combine all frosting ingredients in small bowl and beat till smooth.,  Frost cooled bars and cut.

To make pumpkin raisin cake, bake in 9 x 13 pan, bake for 40 to 50 minutes.